This week has been a week of leftovers, but I did get in some baking for my breakfast goods. I made yet another batch of granola, based on Mr. Brown's recipe. I excluded coconut as my wife never lets the stuff in the house and added a bit of cinnamon and ginger to spice it up. I also substituted honey for the maple syrup (because that's what I had). The honey made a stickier end result which I appreciate for making more cohesive spoonfuls. For nuts I used walnuts and almonds because they are supposed to be high in soluble fiber and good for my cholesterol. We'll see how well that's worked when I go back to the doc next month.
Last night I made banana bread. I've been making it quite frequently lately as we always seem to have some ripe bananas around. This time I used local wildflower honey instead of sugar (we were out of sugar) and increased the flour a bit to take care of the extra moisture. I used whole wheat and some oat flour. This was the first time I've used oat flour and the results were quite good. The bread turned out very moist and not too sweet with a deep, complex flavor and a creamy texture from the oat flour. I'll post the recipe later.
